Podcast
Questions and Answers
Which vitamin experiences the highest percentage loss during cooking?
Which vitamin experiences the highest percentage loss during cooking?
- Ascorbic acid (correct)
- Vitamin A
- Vitamin D
- Biotin
A food scientist aims to minimize vitamin loss during food processing. Based on the provided data, which of the following vitamins would likely require the LEAST protective measures against heat?
A food scientist aims to minimize vitamin loss during food processing. Based on the provided data, which of the following vitamins would likely require the LEAST protective measures against heat?
- Vitamin B12
- Ascorbic acid
- Biotin
- Choline (correct)
In what capacity do vitamins influence the chemical nature of food?
In what capacity do vitamins influence the chemical nature of food?
- As structural components
- As colouring agents
- As primary macronutrients
- As flavour precursors (correct)
Consider a food product rich in Vitamin A. To best retain the Vitamin A content, what conditions should be avoided during processing?
Consider a food product rich in Vitamin A. To best retain the Vitamin A content, what conditions should be avoided during processing?
Which of the following vitamins is MOST stable across neutral, acidic and alkaline conditions?
Which of the following vitamins is MOST stable across neutral, acidic and alkaline conditions?
Which of the following does NOT describe a role of vitamins within food?
Which of the following does NOT describe a role of vitamins within food?
A food is processed under alkaline conditions. Based on the data, which vitamin’s content is MOST likely to be significantly decreased?
A food is processed under alkaline conditions. Based on the data, which vitamin’s content is MOST likely to be significantly decreased?
Which of the following vitamins is MOST affected by exposure to air or oxygen?
Which of the following vitamins is MOST affected by exposure to air or oxygen?
A researcher is developing a new food product and wants to include a vitamin that remains the most stable after various cooking methods. Based on the data, which vitamin would be the BEST choice?
A researcher is developing a new food product and wants to include a vitamin that remains the most stable after various cooking methods. Based on the data, which vitamin would be the BEST choice?
Which vitamin is unstable under neutral conditions?
Which vitamin is unstable under neutral conditions?
Considering the role of vitamins as reactants in browning reactions, how does their presence influence the final characteristics of food products?
Considering the role of vitamins as reactants in browning reactions, how does their presence influence the final characteristics of food products?
If a manufacturer aims to fortify a product with a vitamin that is least affected by exposure to light, which of the following would be MOST suitable?
If a manufacturer aims to fortify a product with a vitamin that is least affected by exposure to light, which of the following would be MOST suitable?
A food scientist wants to develop a product with a vitamin that acts as a radical scavenger. Which aspect of food quality is the vitamin intended to protect?
A food scientist wants to develop a product with a vitamin that acts as a radical scavenger. Which aspect of food quality is the vitamin intended to protect?
Which of the following vitamins exhibits instability under acidic conditions?
Which of the following vitamins exhibits instability under acidic conditions?
Based on the provided information, which vitamin would you expect to be most affected in a product that undergoes prolonged exposure to heat during processing and storage?
Based on the provided information, which vitamin would you expect to be most affected in a product that undergoes prolonged exposure to heat during processing and storage?
Which of the following best describes the role of vitamins as reducing agents in food?
Which of the following best describes the role of vitamins as reducing agents in food?
A certain food product is designed to be stable under a wide range of pH conditions. Based on the provided data, which combination of vitamins presents the best choice for fortification?
A certain food product is designed to be stable under a wide range of pH conditions. Based on the provided data, which combination of vitamins presents the best choice for fortification?
Why might it be important to consider the stability of vitamins in different conditions when processing food?
Why might it be important to consider the stability of vitamins in different conditions when processing food?
A food product is stored in transparent packaging, exposing it to light. Based on the data, which vitamin's content is MOST likely to be reduced?
A food product is stored in transparent packaging, exposing it to light. Based on the data, which vitamin's content is MOST likely to be reduced?
A company is reformulating a recipe to reduce browning. If vitamins influence browning reactions, which vitamin would they likely try to minimize in the ingredient list?
A company is reformulating a recipe to reduce browning. If vitamins influence browning reactions, which vitamin would they likely try to minimize in the ingredient list?
Flashcards
Vitamins' Role
Vitamins' Role
Vitamins influence food's chemical nature, acting as reducing agents, radical scavengers, browning reaction reactants, and flavor precursors.
Vitamin A Stability
Vitamin A Stability
Vitamin A is stable in neutral and alkaline conditions but unstable in acid environments, air, light, and heat, leading to a 40% cooking loss.
Ascorbic Acid Stability
Ascorbic Acid Stability
Ascorbic acid (Vitamin C) is unstable in neutral, alkaline conditions, air, light, and heat, but stable in acid environments, leading to 100% cooking loss.
Biotin Stability
Biotin Stability
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Carotenes Stability
Carotenes Stability
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Choline Stability
Choline Stability
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Vitamin B12 Stability
Vitamin B12 Stability
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Vitamin D Stability
Vitamin D Stability
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Study Notes
- Vitamins influence the chemical nature of food by functioning as reducing agents, radical scavengers, reactants in browning reactions, and flavour precursors.
Vitamin Stability
- Vitamin A is stable in neutral and alkaline conditions but unstable in acid, air/oxygen, light, and heat, with a maximum cooking loss of 40%.
- Ascorbic acid is unstable in neutral, alkaline conditions, air/oxygen, light, and heat, but stable in acid, with a maximum cooking loss of 100%.
- Biotin is stable in neutral, acid, alkaline conditions, air/oxygen, and light, but unstable in heat, with a maximum cooking loss of 60%.
- Carotenes are stable in neutral and alkaline conditions but unstable in acid, air/oxygen, light, and heat, with a maximum cooking loss of 30%.
- Choline is stable in neutral, acid, alkaline conditions, and light, but unstable in air/oxygen, and heat, with a maximum cooking loss of 5%.
- Vitamin B12 is stable in neutral, acid, alkaline conditions, and heat, but unstable in air/oxygen and light, with a maximum cooking loss of 10%.
- Vitamin D is stable in neutral and acid conditions but unstable in alkaline conditions, air/oxygen, light, and heat, with a maximum cooking loss of 40%.
- S indicates stable (no important destruction).
- U indicates unstable (significant destruction).
- The conclusions are oversimplifications and may not accurately represent stability under all circumstances.
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